Servings: 6 · Prep Time: 10 mins · Cooking Time: 60 mins
Total Time: 70 mins
Dinner | Lunch
Never under-estimate the power of a homemade vegetable broth. Made with fresh healthy ingredients and more, this low carb broth vegetable is the perfect remedy for cold evenings & upset stomachs. Vegetable broths are not just a great way to squeeze in your 5 a day, but they're packed full of vitamins, minerals and nutrients. While canned vegetable soups and broths may be appealing for saving time, you'll reap a lot more health benefits by making your own at home.
- Extra Virgin Olive Oil (1 tbsp)
- Carrots (120g, sliced)
- Kale (1 handful)
- Onion (1/2, diced)
- Red cabbage (100g, sliced)
- Shiitake mushrooms (120g, left whole)
- Ginger (1 tbsp, grated)
- Red bell pepper (1/2, chopped)
- Green chilli (1 whole, de-seeded and sliced)
- Curry powder (1 tsp)
- Salt and pepper (to taste)
- Water (2 1/2 pints)
Begin by preheating your oven to 180c.
Oil a pan and bring to medium heat. Add the onion, carrot, garlic and ginger and stir until browned. Add a pinch of salt and pepper to taste.
Add the remaining vegetable ingredients (besides the kale and green pepper) to the pain along with the mushrooms and curry powder. Saut� for a few minutes.
Transfer the pan ingredients to a casserole dish and add the kale, green pepper and water. Mix everything together.
Cook in the middle of the oven for at least 1 hour.
Once cooked, remove from the oven and leave to cool for 5 minutes before serving.
You can enjoy this recipe as a vegetable soup, a broth as it's intended or feel free to add a tablespoon of organic miso paste to a serving bowl for a Japanese twist.
This vegetable broth is best enjoyed fresh, but can also be kept frozen for a few months. When re-heating, bring to a gentle heat and avoid boiling to preserve the broth's nutrients.